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Perceived and Actual Nutrition Knowledge of Cafe Beverages
TUESDAY, SEPTEMBER 27
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Comparison of Dietary Habits According to Frequent Dinning Out in Korean Women Author(s): J. Park; Family medicine, Seoul National University, College of medicine, Seoul, Korea, Republic of Learning Outcome: The frequent dining out group had generally undesirable diet pattern, so nutritional education for healthy diet should be provided to encourage them to choose more desirable food and have healthier dietary habits Background: The purpose of this study was to investigate dietary habits according to the frequency of dinning out. Methods: This survey was conducted from January to March 2008, through questionnaires given to 780 Korean women aged ranging 35-49 years, who visited hospital for routine health check-up. The questionnaires were composed of general characteristics and dietary habits, and the results were analyzed using ⫼2- tests. The subjects were classified into 2 groups: frequent dinning out group(FD, more than 3 times a week, n⫽314) and non frequent dinning out group(NFD, less than 3 times a week, n⫽466). Results: The FD group were higher frequency of drinking, not-married and divorced, higher education and income(p⬍0.05) except current smoking(NS). The NFD group ate breakfast more regularly, carbohydrate containing foods everyday, and chose low fat milk (p⬍0.05). The FD group had more experience of overeating (p ⬍0.001). The FD group also ate more often the fatty meat like ribs and bacon (p⬍0.001), internal organ (p⬍0.05), chinese- and fried- food (p⬍0.001), and processed food(p⬍0.05). Moreover, the frequency of bread and cake (p⬍0.001) and soda intake(p⬍0.05) as a snack was higher in the FD group than NFD group. There were no significant differences of salt, diversity of food group intake, and coffee drinking between 2 groups. Conclusion: The FD group had generally undesirable diet pattern, so nutritional education for healthy diet should be provided to encourage them to choose more desirable food and have healthier dietary habits. Funding Disclosure: None
It Is Possible to Be Vegetarian in a University Foodservice Author(s): R. P. Avegliano, M. A. L. de Oliveira, A. N. Simões; University of São Paulo, São Paulo, Brazil Learning Outcome: To introduce vegetarian dishes, providing additional options for consumers’ habits. The foodservice department staff of the University of São Paulo, Brazil, serving 10,000 meals/day to the local community, had been offering a unique menu since 1976. The menu was composed of white rice, beans, meats, vegetables, legumes, salads, juices and white bread. As there was an increasing tendency in student populations to grow the option for plantbased foods, the foodservice dietitians considered this segment when operating, evaluating and making decisions regarding campus foodservice. For the consumers who lacked vegetarian options of food, the foodservice department staff developed the project “University foodservice vegetarian meals”. This project has been adopted since 2009, with the purpose of offering more choices to vegetarian consumers in the university foodservices daily meals: a) two new types of dishes (made from soybean and whole rice) were introduced; b) meat and meat products, such as smoked bacon and meat stock, used as ingredients in the preparation of dishes based on vegetables, were eliminated. Serving vegetarian dishes was a challenge that required a new menu development, improving texture and taste. This could be facilitated through the latest technological advances, together with the wide range of novel equipment and preparation techniques, including gastronomy. Since 2009, 20% out of 10,000 foodservice daily consumers have chosen the vegetarian dishes. This new menu presented an opportunity for differentiation in meals: from the consumers’ perspective, the alternative to traditional dishes, based on meat, has enriched their options. Funding Disclosure: Coordination of Social Assistance of the University of São Paulo, São Paulo, Brazil
Perceived and Actual Nutrition Knowledge of Cafe Beverages
Longitudinal Predictors of Fruit and Vegetable Intake in Young Adulthood
Author(s): A. M. Feinberg; Nutrition, Texas Woman’s University, Houston, TX
Author(s): N. Larson, D. Neumark-Sztainer, M. Laska, M. Story; Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Learning Outcome: To recognize a new area for nutrition education for the public by focusing on liquid calorie intake and the gap in consumer knowledge and nutrition based on existing scientific evidence
Learning Outcome: Describe potential influences on fruit and vegetable intake in young adulthood that might be addressed in nutrition interventions for adolescents and emerging adults.
The obesity epidemic is a problem that is stretching across every age group, ethnicity, and education level. Consumers may not perceive beverages as a source of calories that will affect their daily intake. The purpose of this study was to determine if consumers at a university coffee shop could determine the calorie content of 10 beverages from the menu through an anonymous questionnaire. Participants were also asked to describe which beverage they believe to be the healthiest, the least healthy, and why; basic demographic information was collected. Data collected on perceived calorie content were examined through a two tailed, one sample t-test. There was a significant difference between perceived and actual calorie content at the specified 0.05 level, t(108) ⫽ 3.184, p⫽0.002. Participants were unable to determine the calorie content of the 10 beverages and had responses about health and nutrition that are oversimplified, showing a gap in consumer knowledge and nutrition based on existing scientific evidence. Funding Disclosure: None
Objective: To identify five-year and ten-year longitudinal predictors of fruit and vegetable intake in young adulthood. Methods: Participants were 476 males and 654 females enrolled in a population-based cohort study (Project EAT). Participants completed surveys and food frequency questionnaires in high school classrooms in 1998-1999 (mean age⫽15.8) and follow-up measures in both 2003-2004 (mean age⫽20.4, emerging adulthood) and 2008-2009 (mean age⫽26.2, young adulthood). Linear regression models were adjusted for baseline fruit or vegetable intake, total energy intake, and demographic characteristics. Results: In young adulthood, average daily intake was 1.2 servings of fruit (excluding juice) and 2.3 servings of vegetables (excluding potatoes). Favorable taste preferences (p⬍0.01) and eating less often at fast-food restaurants (p⬍0.001) during emerging adulthood were predictors of both fruit and vegetable intake in young adulthood. Having fewer unhealthy foods at home (p⫽0.02), higher home fruit and vegetable availability (p⫽0.01), friends that care about healthy eating (p⬍0.01), and fewer perceived time barriers to healthy eating (p⬍0.001) during emerging adulthood predicted fruit intake in young adulthood. Higher self-efficacy for healthy eating (p⬍0.01), perceived benefits of healthy eating (p⫽0.01), and at-home food preparation (p⬍0.01) during emerging adulthood predicted vegetable intake five years later. Few ten-year predictors of fruit or vegetable intake were identified; predictors included favorable taste preferences (p⬍0.01), breakfast frequency (p⬍0.01), and perceived benefits of healthy eating (p⫽0.01) during adolescence. Conclusions: The findings suggest that nutrition interventions for young people should focus on establishing favorable taste preferences for fruit and vegetables, and address physical and social supports for healthy eating. Funding Disclosure: Grant Number R01HL084064 from the National Heart, Lung, and Blood Institute. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
Journal of the AMERICAN DIETETIC ASSOCIATION / A-103
POSTER SESSION: WELLNESS AND PUBLIC HEALTH Comparison of Dietary Habits According to Frequent Dinning Out in Korean Women Author(s): J. Park; Family medicine, Seoul National University, College of medicine, Seoul, Korea, Republic of Learning Outcome: The frequent dining out group had generally undesirable diet pattern, so nutritional education for healthy diet should be provided to encourage them to choose more desirable food and have healthier dietary habits Background: The purpose of this study was to investigate dietary habits according to the frequency of dinning out. Methods: This survey was conducted from January to March 2008, through questionnaires given to 780 Korean women aged ranging 35-49 years, who visited hospital for routine health check-up. The questionnaires were composed of general characteristics and dietary habits, and the results were analyzed using ⫼2- tests. The subjects were classified into 2 groups: frequent dinning out group(FD, more than 3 times a week, n⫽314) and non frequent dinning out group(NFD, less than 3 times a week, n⫽466). Results: The FD group were higher frequency of drinking, not-married and divorced, higher education and income(p⬍0.05) except current smoking(NS). The NFD group ate breakfast more regularly, carbohydrate containing foods everyday, and chose low fat milk (p⬍0.05). The FD group had more experience of overeating (p ⬍0.001). The FD group also ate more often the fatty meat like ribs and bacon (p⬍0.001), internal organ (p⬍0.05), chinese- and fried- food (p⬍0.001), and processed food(p⬍0.05). Moreover, the frequency of bread and cake (p⬍0.001) and soda intake(p⬍0.05) as a snack was higher in the FD group than NFD group. There were no significant differences of salt, diversity of food group intake, and coffee drinking between 2 groups. Conclusion: The FD group had generally undesirable diet pattern, so nutritional education for healthy diet should be provided to encourage them to choose more desirable food and have healthier dietary habits. Funding Disclosure: None
It Is Possible to Be Vegetarian in a University Foodservice Author(s): R. P. Avegliano, M. A. L. de Oliveira, A. N. Simões; University of São Paulo, São Paulo, Brazil Learning Outcome: To introduce vegetarian dishes, providing additional options for consumers’ habits. The foodservice department staff of the University of São Paulo, Brazil, serving 10,000 meals/day to the local community, had been offering a unique menu since 1976. The menu was composed of white rice, beans, meats, vegetables, legumes, salads, juices and white bread. As there was an increasing tendency in student populations to grow the option for plantbased foods, the foodservice dietitians considered this segment when operating, evaluating and making decisions regarding campus foodservice. For the consumers who lacked vegetarian options of food, the foodservice department staff developed the project “University foodservice vegetarian meals”. This project has been adopted since 2009, with the purpose of offering more choices to vegetarian consumers in the university foodservices daily meals: a) two new types of dishes (made from soybean and whole rice) were introduced; b) meat and meat products, such as smoked bacon and meat stock, used as ingredients in the preparation of dishes based on vegetables, were eliminated. Serving vegetarian dishes was a challenge that required a new menu development, improving texture and taste. This could be facilitated through the latest technological advances, together with the wide range of novel equipment and preparation techniques, including gastronomy. Since 2009, 20% out of 10,000 foodservice daily consumers have chosen the vegetarian dishes. This new menu presented an opportunity for differentiation in meals: from the consumers’ perspective, the alternative to traditional dishes, based on meat, has enriched their options. Funding Disclosure: Coordination of Social Assistance of the University of São Paulo, São Paulo, Brazil
Perceived and Actual Nutrition Knowledge of Cafe Beverages
Longitudinal Predictors of Fruit and Vegetable Intake in Young Adulthood
Author(s): A. M. Feinberg; Nutrition, Texas Woman’s University, Houston, TX
Author(s): N. Larson, D. Neumark-Sztainer, M. Laska, M. Story; Division of Epidemiology and Community Health, University of Minnesota, Minneapolis, MN
Learning Outcome: To recognize a new area for nutrition education for the public by focusing on liquid calorie intake and the gap in consumer knowledge and nutrition based on existing scientific evidence
Learning Outcome: Describe potential influences on fruit and vegetable intake in young adulthood that might be addressed in nutrition interventions for adolescents and emerging adults.
The obesity epidemic is a problem that is stretching across every age group, ethnicity, and education level. Consumers may not perceive beverages as a source of calories that will affect their daily intake. The purpose of this study was to determine if consumers at a university coffee shop could determine the calorie content of 10 beverages from the menu through an anonymous questionnaire. Participants were also asked to describe which beverage they believe to be the healthiest, the least healthy, and why; basic demographic information was collected. Data collected on perceived calorie content were examined through a two tailed, one sample t-test. There was a significant difference between perceived and actual calorie content at the specified 0.05 level, t(108) ⫽ 3.184, p⫽0.002. Participants were unable to determine the calorie content of the 10 beverages and had responses about health and nutrition that are oversimplified, showing a gap in consumer knowledge and nutrition based on existing scientific evidence. Funding Disclosure: None
Objective: To identify five-year and ten-year longitudinal predictors of fruit and vegetable intake in young adulthood. Methods: Participants were 476 males and 654 females enrolled in a population-based cohort study (Project EAT). Participants completed surveys and food frequency questionnaires in high school classrooms in 1998-1999 (mean age⫽15.8) and follow-up measures in both 2003-2004 (mean age⫽20.4, emerging adulthood) and 2008-2009 (mean age⫽26.2, young adulthood). Linear regression models were adjusted for baseline fruit or vegetable intake, total energy intake, and demographic characteristics. Results: In young adulthood, average daily intake was 1.2 servings of fruit (excluding juice) and 2.3 servings of vegetables (excluding potatoes). Favorable taste preferences (p⬍0.01) and eating less often at fast-food restaurants (p⬍0.001) during emerging adulthood were predictors of both fruit and vegetable intake in young adulthood. Having fewer unhealthy foods at home (p⫽0.02), higher home fruit and vegetable availability (p⫽0.01), friends that care about healthy eating (p⬍0.01), and fewer perceived time barriers to healthy eating (p⬍0.001) during emerging adulthood predicted fruit intake in young adulthood. Higher self-efficacy for healthy eating (p⬍0.01), perceived benefits of healthy eating (p⫽0.01), and at-home food preparation (p⬍0.01) during emerging adulthood predicted vegetable intake five years later. Few ten-year predictors of fruit or vegetable intake were identified; predictors included favorable taste preferences (p⬍0.01), breakfast frequency (p⬍0.01), and perceived benefits of healthy eating (p⫽0.01) during adolescence. Conclusions: The findings suggest that nutrition interventions for young people should focus on establishing favorable taste preferences for fruit and vegetables, and address physical and social supports for healthy eating. Funding Disclosure: Grant Number R01HL084064 from the National Heart, Lung, and Blood Institute. The content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
Journal of the AMERICAN DIETETIC ASSOCIATION / A-103